Cream of Mushroom Soup


3 cups of condensed soup


This makes a condensed soup similar to what you'd get out of a Cambel's can. I typically use this in place of such cans in my green bean casserole and stroganoff.



In a large saucepan over medium-high heat, melt butter until foaming. Add mushrooms and cook until they have released most of their liquid, about 5 to 7 minutes.

Add flour and gently mix into the mushrooms. Be careful not to burn the flour, but it should gain a golden color.

Add chopped garlic and stir until fragrant.

Stir in chicken broth and granulated onion. Bring to a simmer. Stir in milk and cook until soup has thickened.